If you're planning to freeze those cookies for later, or mail them to your lucky friends and family, preserve your hard work by packaging them properly. Here are our tips to keep your treats in fresh-baked condition.

The big chill
Drop cookie dough and slice-and-bake cookie dough take especially well to freezing. For drop cookies, portion out the dough onto cookie sheets, freeze until hard, then pack in self-sealing freezer bags until ready to bake. For slice-and-bake cookies, form the dough into a log and freeze, then just slice off as many cookies as you need to bake. There's no need to defrost either type of dough before baking, although the logs will be easier to slice if you let them sit at room temperature for about 10 minutes first.

When freezing baked cookies, the key is to wrap them well so they won't dry out or pick up odors. Carefully pack the (completely cooled) cookies in self-sealing freezer bags. Insert a straw into the bag and zip the top closed with the straw sticking out. Suck as much air out as you can, then quickly remove the straw and finish closing the bag. You also can wrap the cookies in heavy-duty foil or several layers of plastic wrap.

Soft, caky cookies have a tendency to stick together when frozen, so place wax paper or parchment between the layers. Frosted cookies are easily damaged and the icing can cause the cookies to stick together or stick to the package, so freeze them in a single layer on a baking sheet before wrapping, or don't frost the cookies before freezing.

To keep the cookies from getting crushed when you rummage around the freezer, place the bag in a rigid plastic or metal container with a tightfitting lid.

Even though the cookies are frozen, they won't keep forever. The flavor will start to deteriorate after about two months. Be sure to remove them from their packaging when thawing, so condensation won't make them soggy.

Keeping cookies shipshape
Cookies that will be shipped need special treatment. Since they're likely to be subjected to temperature changes and rough handling, you'll want to pick a type of cookie that can take a little abuse. Perishable or delicate treats, such as filled or frosted cookies, are no-no's. And if you're sending them overseas, avoid anything very moist -- including quick breads -- which can grow mold during the long journey.

Instead, focus your recipe selection on dense, dry or crisp cookies like biscotti, shortbread, oatmeal or snickerdoodles. Bake them just before wrapping, but make sure they're completely cool so condensation won't form and make them soggy.

It sounds like overkill, but each cookie should be wrapped either individually or back to back with plastic wrap. Pack the wrapped cookies in a rigid container, with any heavier cookies at the bottom. Place this container in a box for shipping, but make sure it's big enough to allow room for stuffing packing material around the container. You can use crumpled newspaper, unbuttered air-popped popcorn or recycled foam peanuts. Place a note in this box with your "from" and "to" information, just in case there are any problems during shipping.

After labeling the box, tape it securely with clear packing tape (Scotch tape and masking tape are not strong enough) and place some clear tape over the address label, too, to keep it from getting smeared from moisture or handling.

And if you need a recipe for the perfect make-ahead, send-away cookie, give these Pecan Sandies a try. They're a buttery, nutty, delicious crowd pleaser than can handle stints in both the freezer and the mailbox with aplomb.